Hash-Brown Tart

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
6

Delectable and crisp hash browns are paired with a mix of roasted root vegetables. Beautifully colored and oozing with melted cheese this tart makes a unique presentation.

Ingredients

4-5 medium beets
4 medium parsnips, peeled
4 medium carrots, peeled
1 medium onion, cut in wedges
3 tbsp. olive oil
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
3 ears of corn, roasted, kernels only
4 large potatoes, peeled and grated
3 eggs, lightly beaten
3 tbsp. flour
Vegetable oil, as needed for frying
16 oz. fontina cheese
12 oz. arugula, washed and trimmed

 

Steps

1. In large hotel pans, toss beets, parsnips, carrots and onion in oil to coat. Arrange vegetables in a single layer, cover with foil and roast in a 400° F. oven for 1 hr. Cool slightly; peel beets and cut all vegetables into 1⁄3-in. dice. Reserve.

2. Roast bell peppers and peel; cut into 1⁄3-in. dice. In a large bowl, toss together roasted vegetables and corn kernels; season to taste.

3. In a large bowl, combine potatoes, eggs and flour; mix thoroughly and season. In a heavy skillet over medium-high heat, fry 1⁄2-cup portions in oil until golden brown, 4-5 min. per side. Drain and place on a sheet pan.

4. Top each with 3⁄4 cup mixed roasted vegetables and fontina. Broil until cheese is melted, 2-3 min. Remove from broiler, top with 2 oz. arugula and invert onto a serving plate.
 

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources